pescatariannut-freeegg-freesoy-free
Haddocks to Broil
From Consult me, 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.8 mg
Sodium27 mg
Potassium36 mg
Calcium1.8 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus29 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 250. The excerpt below is the record exactly as published.
HADDOCKS, or Whitings, to Broil. — Gut and wash them ; dry them ; rub a little vinegar over them, to keep the skin on ; dust well with flour ; rub the gridiron with butter ; let the gridiron be very hot ; turn the fish two or three times. When served, lay pickles round them, melted butter, or cockle sauce. HADDOCKS. — Having cleaned them, put them in a Dutch oven before a quick fire ; when the skins rise, take them off ; rub egg over them, and strew them with a few bread crumbs, dredge with flour ; when you have turned them, rub butter over them ; turn till they are done enough ; lay round them cockles, muscles, or red cabbage. Use shrimp sauce, to melted butter, as you please. HADDOCK, to Boil.
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